Rice Vermicelli - {Bun Thit}

Recipe Ingredients

8 oz	227g	Dried rice vermicelli
		= (or 1 pound fresh bun)
8		Romaine lettuce leaves - ribs removed,
		Julienned
2		Carrots - peeled, julienned
1/2		Cucumber - peeled, seeded,
		And thinly sliced into crescents
12		Mint leaves - julienned (large)
		Fish Dipping Sauce - {Nuoc Cham} - (see recipe)

Recipe Instructions

If using dried rice vermicelli, place it in a bowl and cover with lukewarm water. Let stand until pliable, about 20 minutes.

Bring a pot of hot water to a boil. Drain and divide the rice vermicelli into 4 equal portions. Place 1 portion at a time in a sieve and lower it into the boiling water. Untangle the noodles with chopsticks and boil until tender but firm, about 3 seconds. Remove, drain, and place in a large bowl. Repeat this step until you have 4 individual servings. If using fresh bun, there is no need to boil them.

Divide the noodles among 4 bowls. Scatter some lettuce, carrot, cucumber, and mint over each bowl. Drizzle with nuoc cham and toss well.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C42) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.